Warm, richly spiced, and built for a satisfying meal, Curry Leaves Chutney Powder (Karibevu Chutney Pudi) is a vegetarian South Indian side dish made with oil, curry leaves, and chana dal in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 8 tablespoons
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 1 teaspoon oil
  • 1 cup curry leaves ((tightly packed))
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 5 dry red chilies ((i used byadagi))
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon jeera seeds
  • 1 tablespoon dry coconut ((or desiccated coconut))
  • 2 cloves garlic
  • 1 small piece tamarind
  • 1/2 teaspoon jaggery (optional)
  • salt (to taste)

Method

  1. Rinse the curry leaves thoroughly and remove them from the stems. Discard the stems and spread the leaves on a kitchen towel. Allow them to air dry for a few hours until completely dry.
  2. Heat the skillet, add curry leaves. Roast them under medium-low flame until they turn dry and crispy. Remove and set aside on a plate to cool.
  3. In the same skillet, heat one teaspoon of oil. Add dry red chilies, chana dal, and urad dal. Sauté on medium-low flame until the red chilies puff up and the dals turn light brown.
  4. Then add coriander seeds and cumin seeds and roast for a minute till they are fragrant.
  5. Once done, turn off the flame and add dry or desiccated coconut, tamarind, and garlic cloves, and mix well. Let it cool completely.
  6. Add all the roasted ingredients, jaggery, and salt to a blender. Blend them into a slightly coarse powder. Transfer the mixture back to the plate and mix it well with your hand.
  7. Store curry leaves powder in an airtight container in the refrigerator for up to a month. Serve chutney pudi with hot steamed rice, idli, or dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.